Avocado and Hummus Quesadilla

I was searching for a new recipe that was healthy yet tasty. I know sometimes that can be a challenge. I found this recipe on cookincanuck.com. I was instantly hooked because it has 2 of my favorite things, hummus and avocado. I also loved it because it is simple and fast. Perfect for those nights when you are running behind and need something quick for dinner. After making them I am happy to report that my whole family loved them! It has quickly become a top favorite in our house. I highly recommend giving this recipe a try!

Ingredients:
Whole Wheat Tortillas
1/4 cup hummus
1/4 teaspoon ground cumin
1 Tablespoon minced cilantro
Avocado cut into slices
Grated Monterey Jack Cheese

Directions
1-In a small bowl stir together the hummus, cumin, and cilantro.
2- In a large skillet lightly brown the tortillas.
2-Spread the hummus mixture over half of the tortilla. Add on Avocado and cheese. Heat in the skillet until the cheese is melted and serve!

 

 

Baked Zucchini Fries

 

 



 Last year my parents had an abundance of zucchini in their garden. Everytime I would go pick veggies I would always leave with 2 huge zucchinis that we could never eat before they went bad. So I went in search of some different ways to use zucchini and I found this recipe for Zucchini Fries and now we eat zucchini all year long. I found this recipe on http://damndelicious.net/2014/06/21/baked-parmesan-zucchini/ and the first time I made them Ayden went nuts and ate all of them. He does the same thing everytime I make them so I know they are still a huge hit. Here is what you need:

• 2 medium zucchini quartered lengthwise
• 1/4 C breadcrumbs
• 1/4 grated Parmesan Cheese
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp garlic powder
• 2 eggs
• Salt and pepper to taste

Preheat oven to 425. Combine all your dry ingredients in one bowl and then your whisk your eggs in a seperate. Line a cookie sheet with tin foil. Quarter your zucchini and start the assembly line. Dip the zucchini in the egg wash and then cover in the bread crumb mixture, place on the cookie sheet. Repeat until all your zucchini have been coated. Place in oven for 20-25 minutes until golden brown. Serve with or without your favorite dipping sauce and enjoy!  -Heather

Kiss Blossoms

Is there a better combination than peanut butter and chocolate? This recipe is just another classic that highlights this wonderful combo. I love to make these. I hope you will too.

Here's what you need:
1/2 C shortening
3/4 C peanut butter
1/3 C sugar
1/3 C brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla
1 1/2 C flour
1 tsp baking soda
1/2 tsp salt
Additional sugar to roll cookies

Beat shortening and peanut butter together. Add sugar and brown sugar. Blend until fluffy. Add egg, milk, and vanilla. Mix. Stir in flour, soda and salt. Mix until well blended.

Form into balls. Roll in sugar and place on cookie sheet.















Bake@ 375 for 8-10 minutes.
Remove from oven. Press Hershey Kiss in center while still hot.

Lemon Chicken

With the summer months coming this Lemon Chicken becomes a staple in our house. We love to BBQ and this marinade is perfect for the BBQ. It is simple and easy and so tasty! Here is what you need:

1/2 C Lemon Juice
1 C Oil
2 tsp Salt
1 Tbs Dried Onion
1 1/2 tsp Crushed Basil
1/2 tsp Thyme
2 Cloves Garlic minced

Mix together in a ziploc bag add 4-5 chicken breast and let mariade for 4-6 hours.

BBQ until done about 15-20 minutes.

Enjoy!

-Heidi

Sticky Sesame Chicken

 

My family and I went out for Chinese food last week and ever since then I have been craving it! There is just something about the sticky rice and delicious chicken dishes that I can't get enough!! So of course I took to the internet to find some yummy dishes for me to try. I found this one on Le Creme de la Crumb. Its perfect because there is plenty of sauce and it is really moist. If you like sesame chicken this is a recipe you should definitely try!

 

Ingredients:

-3 boneless skinless chicken breasts chopped into pieces

-1 Tablespoon oil

-6 Tablespoons Flour

-1 egg lightly beaten

-3 Tablespoons corn starch

-Sesame Seeds

-3-4 cups cooked Rice

For the Sauce:

-6 Tablespoons Honey

-4 Tablespoons Ketchup

-3 Tablespoons Sugar

-1 Tablespoon Brown Sugar

-2 Tablespoons White Vinegar

-3 Tablespoons Soy Sauce

-1/2 teaspoon Salt

-1 teaspoon Garlic Powder

-1 Tablespoon Cold Water + 2 Tablespoons Corn Starch

 

Directions:

1-Whisk all sauce ingredients together and set aside.

2-Place beaten egg, 3 Tablespoons corn starch, and flour in three separate bowls. Dip chicken pieces in egg mixture, then flour toss to coat, and lastly in the corn starch toss to coat. Heat oil over medium heat in large skillet. Add chicken to oil and cook, stirring throughout to ensure even cooking.

3-Add sauce mixture to the chicken in the skillet and bring to a boil. Whisk 1 Tablespoon cold water and 2 Tablespoons corn starch together until dissolved, then add to sauce and chicken in the skillet. Stir until sauce thickens.

4-Serve over rice and sprinkle sesame seeds on top of chicken. Enjoy!!

Sauce Mixture

 

 

Chicken dip process

 

Cooked Chicken

 

Added Sauce

 

 

 

 

 

 

Chocolate Bowls with Berries and Chocolate Mousse

It was my parents wedding anniversary the beginning of March and that weekend they were coming over for a BBQ and I wanted to make a special dessert. So I hit up Pinterest and found this recipe on Nugget Market that looked fun and yummy. Here is the link http://www.nuggetmarket.com/recipes.php?id=219 their pictures are amazing! I had Ayden help me with the chocolate bowl and he had so much fun eating the bowls it was so worth the effort! Enjoy!

Here is what you need:

• 12 oz Semi-sweet Chocolate Chips
• 4 balloons partially filled
• Cookie sheet covered with wax paper or aluminum foil
• 3 oz Cream Cheese
• 2 Tbs Butter softened
• 3/4 C Confectioner's Sugar
• 1/4 C C Unsweetened Cocoa
• 1 Tbs Milk
• 1/4 Tbs Vanilla
• 1 C Heavy Whipping Cream
• 1 Pint Fresh Berry (any kind you choose)

To Make Chocolate Bowls:

In a heavy saucepan, melt chocolate in a double boiler on low heat. Melt until the chocolatereaches a smooth consistency. Removed chocolate from pan and let sit at room temperature for 5-7 mins.

Prep your cookie sheet with liner. Dip the bottom half of your blown up balloons in the chocolate and rest on the cookie sheet for 3-4 mins, then repeat process.

Place the balloons in the refrigerator for 1 hour. Remove and gently pop the balloons, carefully peeling the balloon from the chocolate (this is the hardest part, have patience). Leave bowls in a cool place loosely covered.

To make the chocolate mousse:

With a mixer cream together cream cheese and butter on medium speed. Add confectioners sugar, cocoa, milk and vanilla. Continue to beat mixture until light and fluffy.

In a separate bowl whip heavy cream on medium until stiff peaks form. Fold whipped cream into cream cheese mixture with a rubber spatula. Spoon or pipe mousse into the chocolate bowls. Return the bowls to the refrigerator until ready to use. I let mine sit in the refrigerator for 1 hour and they were perfect.

Just before serving add your berries.

 

Pasta Fagioli Soup

I saw this on Facebook not long ago and I tried it out one evening with my family. It turned out really well and my kids loved it. That is always a score when the kids like it.

Here is what you will need:
1 lbs ground beef
1 onion chopped
3 carrots chopped
4 stalks celery chopped
1 (28 oz) cans diced tomatoes
1 can kidney beans drained
1 can white kidney beans drained
2 cans beef stock
3 tsp oregano
1 tsp pepper (You can do 2 tsp pepper if you like it spicy)
5 tsp parsley
1 tsp Tabasco sauce
1 20 oz can spaghetti sauce
8 oz pasta

Directions:
Brown beef in pot
Drain fat and add everything except pasta
Simmer on low for 1 hour
Add pasta 15 minutes before serving

Serve with green salad and garlic bread. I like to sprinkle some parmesan cheese on top as a garnish. Enjoy!

Shortbread Hershey Kiss Cookies

I love these cookies! Let me say it again, I LOVE THESE COOKIES! My sister-in-law gave me this recipe several years ago and it quickly became one of my all-time favorites. I really hope you try these. I am sure you will love them as much as I do.

1 cup butter
1/2 cup sugar
1 tsp vanilla
1 3/4 cup flour
1 cup chopped walnuts
1 bag Hershey Kisses
powdered sugar for rolling

Cream together butter, sugar, and vanilla
Gradually add flour
Add nuts
Chill dough for 1 hour

Spoon dough by about 1 Tablespoon. Mold dough completely around a Hershey Kiss. Place on baking sheet. Bake @ 375 for 12 minutes.
















Let cool slightly. Roll in powdered sugar while still warm.

Chicken Broccoli Penne

I absolutely love this recipe! For any pasta lovers out there this is a definite must try. It's easy, fast, and very delicious! This is one of those dishes that keeps very well. In fact I might like it even more the next day after it has been in the fridge. Make sure to try the homemade Alfredo sauce, it really makes the dish!

Ingredients:
1 box penne
1 bag frozen steamfresh broccoli
1 chicken breast chopped into pieces
1 bag shredded Italian cheeses
Alfredo Sauce
1/4 cup butter
4 oz cream cheese
1 tsp garlic powder
1 cup milk
3 oz parmesean cheese(the powder kind)
Salt and pepper to taste
Melt butter and cream cheese in pan whisk until smooth.
Add milk, garlic powder, salt and pepper
When its boiling add parmesean and whisk

Sautee chicken breast and cut into small pieces
Boil penne noodles until tender
Steam broccoli in microwave for 5 mins
Combine everything in 9x13 pan and mix in alfredo sauce til everything is covered

Sprinkle the top with the shredded Italian cheese mix ( the more the better)
Broil in oven until cheese is all melted and light brown